Houmous is in. It’s a delicious dip – great for parties or a simple spread. It is a middle Eastern dish, enhanced by the bold flavours of Greece. This is a quick and easy dish. A go-to for every occasion.
2 x 400g cans of chickpeas (reserve the liquid and a few chickpeas for decoration)
4 tsp tahini
2 garlic cloves, crushed
1 tsp crushed sea salt
6 tbsp quality Extra Virgin SkapEti olive oil (plus extra for drizzling)
3½ tbsp freshly squeezed lemon juice
Coriander or parsley leaves (optional)
Rinse the chickpeas and pour into a food processor. Add the Tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved chickpea liquid. Turn on the food processor and slowly pour in the Olive oil. When the mixture is smooth and fully processed, tip into a serving dish.
The finishing touch: Drizzle with SkapEti Olive oil and sprinkle with paprika and parsley leaves.